- 8 large hard-boiled eggs (see Tip)
- 3 tablespoons nonfat sour cream or plain yogurt
- 1 tablespoon reduced-fat mayonnaise
- 1 tablespoon grainy mustard
- 4 scallions, trimmed and chopped
- Salt and freshly ground pepper to taste
- 3/4 cup washed and stemmed watercress
- 8 slices pumpernickel bread
- Scoop out egg yolks. Place 2 yolks in a small bowl and reserve the rest for another use. Chop egg whites and reserve. Mash the yolks with a fork and stir in sour cream (or yogurt), mayonnaise and mustard. Add chopped egg whites and scallions and season with salt and pepper.
- Arrange watercress on 4 bread slices. Top with the egg salad and cover with the remaining bread slices.